Lime Kale Chips & Spicy Dip

Momma G tried her darndest to get me to eat broccoli as a kid. I didn't just not like it. I haaaated it. I may or may not have been spanked for "hiding" a large hunk of it in my milk glass at one time, and then lying about its whereabouts. What's that greenish thing in my milk, you asked? Silly parentals. It's moldy milk, of course! Better throw that out too.

I've grown to like broccoli (strange seeing as we had such a traumatic start). Another green thing I've grown to like...kale. And it kinda reminds me of the flavor of broccoli. Which is also funny because I wouldn't have even known what to do with it a short while ago. I've been doing this funny thing lately when i go to the store or farmer's market. I throw stuff in my cart or basket that I've never bought before but i know is good for me. It forces me to try new things and I'll have to eat them before they go bad or I'll feel guilty.

I've only made kale chips a handful of times, and believe me when i declare their deliciousness! Baking kale this way miraculously makes it so crunchy! You can't tell from the pic, but these little guys are thin little crispy, salty wafers and you won't be able to keep them around very long after baking them.

I was having a craving for something spicy and salty today and rummaged though the fridge. I found a lime, a head of kale (that was one day away from being toss-able) and some Greek yogurt. Hmmmm...

I've made kale chips with lime juice before (thanks to this helpful blogger's suggestion), but never with just zest. I like it better with the zest because i think the juice makes them a bit soggy. And I thought a spicy dipping sauce would go well with them. If you haven't tried Sriracha sauce before and you like spice - you should try it. It's in the Asian aisle. It has such a delicious flavor, in addition to the spice.

This little snack has all the saltiness, crunch and flavor that one expects from a snack - with zero guilt and a side of nutrition.

I guess Momma G was right. Eating veggies can be delicious. But don't tell her I said that.

Crispy Lime Kale Chips

1 head kale, washed, dried and torn away from the stem into bite-size pieces
1/2 tbsp olive oil
Sprinkle of salt
Zest of one lime

Preheat oven to 300.

Place kale pieces on large (or two small) cookie sheets. Drizzle with oil and sprinkle on the zest and salt. Toss gently with your finger tips until all the kale is coated with a little oil.

Bake 15 or so minutes (check them) until slightly brown and crunchy.

Spicy Dipping Sauce

1/3 cup plain Greek yogurt
1 tsp sriracha - start here and then taste and add till you get the right heat level
2 tsps lime juice or more if you like
Sprinkle of salt

Mix together. Taste and adjust. Serve.

Chopped Caprese Salad w/ Warm Onion Dressing

My sister Shawnie is an inspiration. Look at this thing! Are ya kidding me?!

When she was 11, she would fake illness to stay home from school. I know that is neither unusual nor inspiring, but her motive was both. She wanted to bake. And not cookies or rice crispie treats. She baked challah bread. Have you ever made it? Me neither. It's too complicated.

Shawnie has an innate ability to cook and bake. She is always coming up with new, delicious recipes, and I was lucky to be over for dinner when she created this masterpiece.

Isn't it breathtaking? I'm thinking of enlarging this photo and putting it on my boring white living-room wall.

It's as delicious as it is beautiful. And a wonderful way to use tomatoes for a late summer dinner.

Thanks for the dinner, Shawn, and for your inspiration.

Love ya-

Lora

Shawnie's Chopped Caprese Salad & Warm Pearl Onion Dressing

Dressing:

1 1/2 - 2 cups peeled, fresh pearl onions (here's an easy way to peel them)

Marinate them overnight in:

1/2 c. EVOO

1/4 c. sun dried tomatoes, cut into strips

2 tsp garlic powder

sprinkle of salt

few turns of the pepper mill

Salad fixins (vary amounts based on number of servings):

4 large red tomatoes, chopped into bite-sized pieces

1 pint mixed colored tomatoes (or less, depending on number of servings)

1/2 - 1 lb soft mozzarella, chopped into bite-sized pieces

Your favorite store bought or homemade croutons

Large bunch of basil, chopped

Before serving, pour marinated onions and marinade into saute pan. Cook over med-high heat (stirring frequently) until onions are caramelized.

When ready to eat, arrange salad fixins on platter, sprinkle with salt and pepper, and drizzle warm dressing over the top. Sprinkle with the chopped basil.

Calalou and Basil Soup

It's been too long since I posted. No excuse other than my cute 4-month old. :) Haven't cooked any very interesting foods for awhile. Figuring it was high time I stopped with the excuses and started cooking real food again!

I remember when we had a farm share last year Lora and I had greens coming out of our ears. Kale chips, soups, greens and beans where our go-to recipes for all the excess. Last week a friend shared her favorite "greens" soup recipe and I had to try it. So the great part is this recipe would work with any green you want to cook down and get out of your fridge! I added tomatoes and basil because that's what I add to everything in the summer. Wish I had this recipe last year!

When I went to the market last week I expected greens to be at every stand. It was bizarre, nothing. No spinach, swiss chard, kale... nothing!! Guess its only a spring thing, but our farm last year produced all of it all summer long.

Well, It was the last thing on my list and Abel I were racing to see who could spot green first. Finally, I saw some collard greens and another big huge barrel full of this light large leafed green. The woman behind the bench was watching me, "You know what that is, Honey?"

"No." I replied. "Is it good in soup?"

"Why, yes!" She beamed. "It's calalou."

So there you have it. It's delicious but anything else you have in your fridge will work too.

Mangia~

Tracey

Calalou and Basil Soup

makes 2 hearty servings so you probably want to double or triple it!

2 large handfuls of any green leafy veggie, deveined and rinsed

7 or so large leaves of basil

1 large onion chopped coursely

3 cloves garlic sliced coursely

olive oil

2 fresh tomatoes chopped into course chunks or 1 can diced tomatoes

2.5 cups chicken broth or more if you like thinner soup

salt and pepper

Saute onion and garlic in about 4 Tablespoons olive oil for 2-3 min over medium heat. Add greens and basil and cook until tender. Add tomatoes and chicken stock, bring to a boil. Cook down for a few minutes and flavor with salt and pepper. Blend in food processor or blender until smooth, add more stock if needed and heat through before serving. A swirl of heavy cream would be great but I didn't have any... was still good. :)

Cassoulet-Style Italian Sausages & White Beans

I had a meeting until 5:30pm today, and as I embarked on my crazy commute (from basement office to basement stairs, take a right) a delicious aroma began to fill my nostrils. That smell that draws you in and makes you instantly hungry. Nothing like the aroma of a delicious dinner to erase the stresses of the day from your mind. If not for a few moments.

Rich and Vi threw this together. It's a recipe from my new favorite cookbook Perfect One-Dish Dinners. Ok, it's my new favorite, yet this is only the second recipe we tried. 99% of the pages are dog-eared. Pointless, I know.

I realize that 10 out of the last 15 recipes we've posted here include beans. At risk of further alienating some of our readers (sorry you two), I give you another post with beans. If you haven't tried any of the other bean recipes here, I implore you to try this one. So much flavor, so easy, so cheap, kids eat it. Do it.

Mangia~

Lora

Cassoulet-Style Italian Sausages & White Beans

Serves 4ish (her recipe serves 8, we paired down the sausage, tomatoes and beans. Basically, it's scalable.)

1 1/2 lbs sweet Italian Sausage links (kind of figure 2 links per person)

2 pints cherry tomatoes

1 med onion chopped

4 large cloves garlic, minced

3 tbsp EVOO

1 1/2 tbsp balsamic vinegar

1 tbsp fresh thyme leaves

3 bay leaves

Salt and pepper

2 cans white beans (we used cannellini), rinsed

Adjust oven rack to lowest position and heat oven to 425.

Toss all ingredients (except beans) in roasting pan and roast until sausages are browned and tomatoes have reduced to a thick sauce (i'd break-up a few at this point), about 45 mins. Pull out, add beans, mix lightly, return to oven to bake 10 more mins.

Sprinkle with breadcrumbs (see below) and serve. In hind-sight, this would be excellent with crusty bread and crisp, fresh steamed green beans sprinkled with salt and pepper.

Toasted Breadcrumbs

Melt 2 tbsp butter in med skillet on med heat

Add 2 cups panko breadcrumbs

Sprinkle with salt

Mix almost constantly and until the crumbs are golden brown (about 15 mins)

Lentil & Sausage Soup (Stew), Two Ways

Not really sure why I don't typically pay attention to recipes on food packaging, but I'm glad I didn't ignore this one. I've been on the hunt for a great lentil recipe (ever since I read they are one of the healthiest things to eat, which explains why my mom fed them to us till they came out of our ears), and ever since we went on vacation and ate the most delicious lentils in the world.

So this recipe isn't nearly as delicious as the lentil salad that we had at Chez Panisse, but it is a hearty, flavorful and an easy way to get more nutrients into your body (and kids seem to like it).

This is pretty much the same recipe that's on the back of the Goya lentil package (found in the Goya section, of course!), I just added more veggies (quantity), more garlic (shocked?), more sausage, added tons of fresh thyme (because, what isn't better with fresh thyme?), and removed the bouillon cube. I've even made this with just water (didn't have broth or stock on hand), I just added some Goya adobo seasoning, and it was really good.

I love this soup because of its earthy, sausage-y flavor. And also because it thickens so well. You can add more stock to loosen it if you prefer, or you can leave it thick and eat it like a hearty stew. For a second dinner, you can put it over noodles, rice or Tracey even put it over perogies once. Great one pot-two dinner thing going on here.

I've made this at least 6 times in the past 2 months, and Rich hasn't asked me to take it off the list yet. That's a great sign. ;)

Mangia~

Lora

Lentil & Sausage Soup

1lb lentils (rinsed)

3 glugs of olive oil in a soup pot

1 large sweet onion, minced

4 largish stalks celery, chopped fine

4 largish carrots, chopped fine

10 sprigs of fresh thyme - leaves picked

1lb sausage

3-4 largish cloves of garlic, minced

2 bay leaves

8-9 cups vegetable or chicken stock

Salt and pepper to taste

Saute onions, celery, and carrots in olive oil for 5-7 minutes until slightly soft (add fresh thyme immediately after all three are in the pot). Sprinkle veggies with salt and pepper. Add sausage and brown. Then add bay leaves and garlic. Saute 2-3 mins more.

Add lentils and saute for 1 min - then add the stock. Turn heat to high and bring to a boil. Cover and lower to a simmer. Simmer until lentils are cooked through and soup thickens a bit. Add more hot stock if you want it looser. Taste and add salt and pepper if necessary.

Serve with warm biscuits or crusty bread.

Israeli Cous Cous with Dried Cranberries & Almonds

We were craving Moroccan flavors last weekend. I found this recipe for a Moroccan lamb tagine (basically, a lamb stew - pictured below) and thought that this delicious cous cous recipe from my friend Beck would be a perfect side.

The cous cous are made with Israeli cous cous, sometimes referred to as pearl cous cous. They have a more pasta-like texture than the traditional variety, and they seem to absorb more flavor while they cook.

You do have to go to the Mediterranean section of the store to find them (they can't be found with the box varieties in the rice aisle). I bought this big container because I knew once I made them again I would want them again very soon.

Thanks, Beck!

Also, I highly recommend the tagine recipe. The lamb was flavorful and moist. I added a touch of greek yogurt for some creaminess, and to balance the spicy kick (from the red pepper flakes I added).

Mangia

~Lora

Israeli Cous Cous with Dried Cranberries & Almonds

(I actually forgot to add the almonds this go around - hence the almondless pictures above. Don't make that mistake! They add so much flavor and texture.)

1 med onion minced

1 lrg carrot chopped fine

2 stalks celery chopped fine

l tbsp. olive oil

1 tsp ground tumeric (if you have it, no biggie if you don't)

1/2 tsp. cinnamon (only if you add the tumeric - they work well together)

1 cup Israeli cous cous

2 cups chicken broth (brought to a boil in a separate pot)

1/2 c dried cranberries or raisins

1/2 c slivered almonds

Simmer onion, carrot and celery in olive oil until soft, about 5-7 mins. Add spices, a pinch of salt and pepper and then the dry cous cous. Saute until cous cous are toasted, about 2-4 mins. Stirring regularly. Add hot broth. Add dried cranberries. Cover and simmer on low for 7-8 mins, or until the cous cous taste tender and the liquid is absorbed.

Take off the heat and adjust seasoning to your liking if necessary. Add almonds. Serve! Would be great with some fresh parsley.

Barefoot Onion Rings

Fried food makes me weak in the knees. My willpower hides around the corner when it sees a french fry coming. Don’t even ask me what happens when a plate of calamari hits the table. It's weird that I've never fried anything at home before a few weeks ago.

So what was the catalyst for our foray into the crispy unknown?

I'm so glad you asked.

When we moved in January, Rich and I decided to just get basic cable. My beloved Food Network was the only part of this decision that gave me pause. I could literally watch Tyler, Bobby and Giada cook for hours. Ok, I watch Giada on mute. Her random "authentic" Italian pronunciations make me crazier than when people say "EXpresso".

In case you where wondering, I haven't picked up knitting or mending to fill my time now that food tv isn't readily accessible. I have, however, picked up my unbelievable obsession for food blogs. So it's safe to say that I'm still wasting the same amount of time. But at least now I'm reading, right!?!?

Rich recently came across a few Barefoot Contessa episodes on hulu and we jumped at the chance to sloth and drool for a few hours. Ina Garten is of course the queen of all things fabulous and fantastic. During one of the episodes she made FABULOUS (said in her posh, Hampton-esque way) steak with sides.

Crispy, sweet, salty onion rings were on the list of sides. She soaked them in buttermilk and encrusted them with cornmeal. They looked ridiculously delicious, and it didn't even hit me that these beauties were attainable at home until Rich said, "We are so making those tomorrow." What? We don't have a frier. Fry something? We can’t make THOSE! We don't have the right "stuff"!

Truthfully, all I needed; vegetable oil (check), vidalia onions (check), cornmeal ( check), a deep pot for the oil (check) where all in my kitchen! Wow, we can totally do this!! I felt empowered.

Now? I'm feeling very frightened...

These little babies are only 30 minutes away...

Mangia~

Lora

Ingredients

• 2 large Spanish onions (or 3 yellow onions)
• 2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1/4 cup (medium) yellow cornmeal
• 1 quart vegetable oil (I think we used far less than a quart)

Directions

Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remaincrisp in the oven for up to 30 minutes. Serve hot.

Source: Food Network, Ina Garten

One-Pan "Stuffed" Cabbage with Mashed Potatoes

This recipe makes plenty of leftovers, which is good because you will want to eat it for days on end! I do, at least. You could also make it for a larger crowd, if you feel like sharing.

I have been craving Grandma Millie's stuffed cabbage rolls, or pigs-in-the-blanket, as we call them. I heard a rumor that she made some last week and they are patiently waiting in the freezer for me to pick them up! Well, I am extremely excited about that, but it got me thinking about them even more. So until I get a chance to make the 3-hour round trip, we came up with this one-pan version of the flavor I was craving. Our mom used to do the same when we were little since it is such a time-saver but every bit as delicious.

And you ALWAYS have to have mashed potatoes with stuffed cabbage. It's a rule.
After a friend tasted this she called it, "The perfect Irish meets Italian collision!"

Mangia,
Tracey

Cabbage
1 leek or med onion diced
2 large cloves garlic diced
2 large carrots chopped
1 rib celery chopped
2 T butter
2 T olive oil
1 lb mild italian sausage (or ground beef, if you prefer)
2 cups cleaned and cut baby bella mushrooms
1 small can tomato paste
1- 15 oz can diced tomatoes- undrained
salt, lots of black pepper
1 heaping teaspoon of sugar
1.5 small heads of green cabbage chopped in quarters and then strips
2 - 3 cups chicken broth, I like it with extra sauce which would be more toward 3+ cups
1 apple chopped

Saute leek, garlic, carrot, and celery in butter/olive oil in large deep pan over medium heat. Cook for a few min and then add sausage and when it is almost brown add the mushrooms. Stir in the tomato paste and diced tomatoes. Turn heat up to med/high and add most of the chicken broth. Once it's at a boil, add the cabbage, half at a time if you need to make room in the pan. Bring to a boil, turn to med heat, cover and let cook for 15+ min in order for cabbage to cook down. If you have time, you could cook on simmer for up to an hour, but who really wants to wait that long? Season with salt and lots of fresh black pepper, and stir occasionally. Top with parmesan cheese if desired.

Potatoes
5 lbs russet potatoes peeled and cut
3 T butter
salt
1 c milk or half/half + a little more if needed
Cook potatoes in large pot, cover with 2-3 inches of cold water. Heat with cover on until tender and can be smashed easily with a fork. Drain thoroughly and add butter and milk. Mash with hand masher or mixer until smooth. Add more milk if necessary. Season to taste.

Fall Fare

We obviously took the rest of the summer off! But we are back in full swing.

Tracey and I were lucky enough to come into a farm-share in September. Every Monday, one of us treks out to Mud Creek Farm in Victor, NY, where we select a specified amount of fresh, organic produce from the previous week's harvest.

Recently, this has meant beets, carrots, garlic, onions, salad greens, swiss chard, and delicata squash. I've never cooked beets or delicata. Which makes me sad that I've missed out on these lovely vegetables for so many years. I think I'm making up for lost time.

I thought I'd share this recipe for beet salad that was inspired by a restaurant salad I had recently (and allowed me to use my excessive amounts of salad greens), and I'm sharing a picture of meatball soup. I posted the recipe a while back, but never added an image. I included the delicata squash and tons of fresh thyme this time round. I cooked the squash in a pat of butter separate from the other veg in the soup because I was afraid it will fall apart otherwise. It was a lovely addition.

Cheers to all things fall!

~Mangia

Lora

Roasted Beet Salad

Generous handful of salad greens for each person

Pecans (toasted if you have time)

Heirloom tomatoes (if you have any)

Crumbled blue cheese

Roasted beets (peel and chop 5 med beets, drizzle with evoo, s & p. roast at 400 for 30-40 mins - or until the are carmalized and soft. Let cool slightly)

Balsamic Vinaigrette

Grilled Portabellos

I love to grill (or I should say, I love when Rich grills). It takes me back to those hot summer days, so long ago. We'd spend most of the day in the pool (after finishing our laundry list of chores, of course!), and we'd see Daddio fire up the grill and mom begin passing him things through the kitchen window. We knew something good was in the works. Cooking outside, over coals, adds so much flavor to food and to the evening.

I like the idea of filling a mushroom with food and then grilling it. Not only do you get the great taste of the mushroom and the grill, but you have the natural benefit of portion control! We grilled these mushrooms (first cleaned, then brushed with oil, S & P), then stuffed them with everything we love (sauteed sausage, tomatoes, spinach, basil and fresh mozzarella - do I sense an Italian themed dish?!), and then grilled them again for a minute of two.

You really could fill them with anything. Make them with more traditionally Mexican ingredients (arroz verde and chorizo, perhaps!), or grill a plethora of veggies, chopped and tossed with a vinaigrette for a vegetarian version. Very versatile, very satisfying, very summer.

Mangia~

Lora

Grilled Chicken and Veggies

How likely is it that twins might buy the same thing on the same day at the grocery store? Very. Lora and I were planning a quick cookout last week on a beautiful night before one of Abel's last tee ball games. We both bought chicken. But, not just any chicken. Wegmans organic thighs and drumsticks. And let me tell ya, they are the perfect thing for grilling. And you can even marinade them in the packaging and not dirty a dish. Throw those on the grill for a couple min on each side for the thighs and some veggies and you have a great, fast meal.

Chop it all up and toss with some couscous, feta, and basil. Dinner is served!

Mangia~

Tracey

Greek Feast

This menu was born from a craving for greek olives and feta cheese. It couldn't be simpler.

Mangia!

Lora

Lemon chicken:

1 lb organic chicken thighs

Sprinkle with:

Salt and Pepper

Juice of one lemon

Let marinate for one hour (if time allows).

Grill until crispy, yet still moist (grill a lemon, peppers, and any other veggie you have on hand - tossed with olive oil and S/P first).

Fettuccine:

Place a few heavy drizzles of olive oil in a cold skillet

Add three minced garlic cloves

Warm until the scent of garlic fills your kitchen and then shut off the heat

Meanwhile, heat a large pot of water to a boil.

Cook 8oz of fresh pasta (we used Wegmans brand) according to package directions.

Once pasta is cooked, add to olive oil. Add chopped greek olives, a large sprinkling of feta cheese and chopped scallions.

Hummus was adapted from this recipe.

Roasted Veggies & Tuna Noodle

It's HARD to fit veggies in at most meals. We've all found roasting makes it easier and tastier. ;) Spread your veggie of choice on a baking sheet, drizzle with olive oil, salt and pepper and roast at 400 degrees till done. How could that be simpler? ;) Veggies I love roasted: cauliflower, asparagus, sweet potatoes, peppers & onions, parsnips.

I made tuna noodle the other night and had a head of cauliflower in the fridge so I roasted it for a side. I guess aesthetically it wasn't the best choice (since the plate of food was almost monochromatic - and white was the monochrome) but nutritionally it actually delivered. ;)

Tuna noodle, oh, how I love you. Let me count the ways...

1. You are creamy

2. You are dreamy

3. You have mushrooms

4. You have pasta

5. You have tuna

6. You have peas

7. You hold your own against a generous sprinkling of red hot

There you go - seven ways. Seven ways to love it and probably twice as many ways to make it.

Here is my preferred method:

1/2 lb. pasta (just say NO to ELBOW macaroni!!)

Saute:

Drizzle of olive oil

1 med onion chopped

1 package of mushrooms chopped (your favorite variety)

3 cloves minced garlic

Sprinkle 2 heaping tbsp of flour and cook a few mins.

Add:

1 package cream cheese (Momma G's secret ingredient) - cook on med heat until melted

Whisk in:

1 cup chicken stock

2% milk until smooth and creamy

Cook sauce on med-high until a creamy consistency. Add peas to sauce and stir until peas are cooked - about 2 mins.

Turn off burner and add crumbled tuna and cooked pasta - fold into the sauce.

P.S. I tried the flavored tuna in a packet this time, and I wasn't crazy about it because I like to have chunks of tuna. Scott (who is not a tuna noodle fan - gasp! ) actually liked this recipe since the tuna basically melted into the sauce and he didn't detect it as easily.

Mangia~

Lora

Garlic-Ricotta Smothered Chicken and Turnip

I intended on making fancy stuffed chicken breasts tonight but alas time did not cooperate. So I just piled the ingredients on top! The extra effort would not have been worth it, this was better.

I also cheated on the turnip. I found it already diced in these perfect little cubes in the freezer section. My Gramps, Chef de Cuisine, is notorious for his perfectly chopped ingredients, especially turnip. It's uncanny how he can make each piece a copy of the previous one. And somehow it just makes his soups and recipes taste so savory. I think it is partly due to knowing that he puts so much loving effort into each chop.

Oh, and I stole the idea of the turnip from Lora. She made a similar version for Thanksgiving a couple of years back. Yum. O.

Chicken:
I had 3 large pieces
Sear on stovetop with salt and pepper just until both sides are golden
Top with ricotta mixture:
(12 oz ricotta, salt, pepper, dry sweet basil, 3 large cloves garlic diced finely, bit of parmesan)
Bake at 350 degrees for 25 min or until cooked through and cheese is melty

Turnip:
Mix raw turnip with 1 large diced onion and 1 small garlic clove and then add to heated saute pan and little olive oil.
Add salt, pepper, and dash of sage.
Cook until turnip and onion are tender, about 15 min.

Mangia~ Tracey

Seasoned Salmon Filet, Spinach Saute, and Cornbread

In my house, we try to force fish into our diet as much as possible. We have even made a fish convert out of one person. Well, at least he'll eat salmon and tuna. Scott (husband) and Abel (son) are hugely into this salmon and Scott has been perfecting his seasoning on this fish for months. It's terrific, give it a whirl!

Both apprentices (see side bar) worked hard on the cornbread and helped with the spinach. And afterwards they gave the meal two thumbs up!

When I was young, my favorite meals were the ones my mom made with simple ingredients. Steak, salad, and baked potatoes. We had salad 6 out of 7 nights growing up and the odd night out was reserved for some other veggie. I always swore I would not make salad when we ordered pizza in MY house. Guess what.

Mangia~ Tracey

Salmon:
4-6 oz filets
Egg wash (sometimes we add honey)
Flour, sage, parsley, and Adobo seasoning for breading
Pan fry in a little butter and olive oil until cooked through or your preferred doneness

Spinach:
1 med onion
3-4 cups fresh baby spinach leaves
Saute in a little butter and season with either salt and pepper or Adobo

Cornbread:
Jiffy mix all the way! Love that stuff and you can throw in any extra ingredients on hand- corn, cheese, cream cheese, onions, black beans, banana peppers, or do like we do and drizzle some honey on top and add an extra egg.